(Norsk oppskrift, klikk her: Risotto med Erter)
Here you have a very simple, but oh so yummy Risotto. Perfect with chicken, or as a vegetarian dish. Mind you, you must hover over it and stir the whole time. You can’t put it on and watch Netflix for half an hour!
Superyummy Risotto that can be served with most anything - or as a stand alone vegetarian dish.
Credit: BBC goodfood
1 onion, finely chopped
300g frozen or cooked fresh peas
1.7l hot vegetable or chicken stock
350g risotto rice
200ml white wine
50g Parmesan, or vegetarian alternative, grated
extra-virgin olive oil, to drizzle (optional)
Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely puréed.
Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency – this will take 20-30 mins.
Stir in the puréed peas, remaining peas, Parmesan and season to taste. Then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, serve in individual shallow bowls as is, or with some fried chicken. Drizzle with olive oil, if you like and perhaps some freshly grated parmesan.